Guest guest Posted March 17, 2008 Report Share Posted March 17, 2008 I'd like to make pickled eggs and beets without using sugar but almost all the recipes on the internet use sugar. Is sugar necessary for the pickling process? Does anyone have a good recipe without it? Thanks from Sheryl Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2008 Report Share Posted March 17, 2008 > I'd like to make pickled eggs and beets without using sugar but almost all the recipes on > the internet use sugar. Is sugar necessary for the pickling process? Does anyone have a > good recipe without it? Wish I could give you a definitive answer, but I don't do pickles much (except for olives!). But I too searched the internet - and found loads of sugar. However, as you say 'almost all' but not all recipes have sugar - I saw some that used Splenda. Don't know how you feel about that - or maybe if Splenda can be used maybe just maybe a judicious amount of stevia? Or were you simply trying to avoid refined sugar and wondering if you could sub date sugar or honey or agave syrup of whatever???? Do hope someone here can help you - if not, have you tried posting on one or two of the diabetic groups? They wouldn't even need to be vegetarian groups to be able to help you with pickles (although maybe, like me, you don't like to wade through me*t recipes in non-veg groups *shrug*) Lots of luck, and please, if you would let us know what you find out it'd be nice to know. People might be quiet now, but sometime or other these questions occur to everyone. I know I avoid added sugar in any quanitity and I'm sure there are others who do also. I see you have just joined us - a big welcome to you! Won't you let us know a little about you? We love to make new friends!!!! Love and hugs, Pat (Group Owner) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2008 Report Share Posted March 17, 2008 Our family has done lots of pickling (canning and refrigerator pickling) over the years. We have several different pickling recipes. I was once told that the sugar used in pickled beet eggs was to enhance and further bring out the natural sweetness of the beets. I will say, I never understood the need for as much sugar as some recipes indicate. Over the years we have altered our recipes to reduce the amount of sugar used. I have included several of the recipes we use. These recipes vary in several ways: the amount and type of sugar (if any); degree of sweetness; and the use of raw vs canned beets. PICKLED EGGS AND RED BEETS 2 c. young beets (about 1 lb) 1/4 c. brown sugar 1/2 c. vinegar 1/2 c. cold water 1/2 tsp. salt small piece stick cinnamon 3 or 4 whole cloves 6 hard cooked, shelled eggs Wash beets; cut off leaves and stems. In saucepan, cover beets with water (just cover the beets) and cook until tender. Drain and skin. Boil together fro 10 minutes all remaining ingredients except the eggs. Let the beets stand in this liquid for several days. Add whole, hard cooked, shelled eggs to the liquid and let stand in refrigerator for 2 days. PICKLED EGGS AND BEETS 2 cans beets 2 dozen eggs 1 c. vinegar 2 1/2 Tbsp. sugar 1 tsp. salt Hard boil eggs. Cool, shell and place eggs in large gar (or bowl). Mix remaining ingredients in sauce pan and bring to slow boil. Remove from heat. Pour mixture over eggs, let cool then cover and refrigerate. Let stand until eggs are light purple. (Can be made without salt and low salt beets!) PICKLED EGGS & BEETS 1 can sliced or whole beets, reserve liquid 6 hard-cooked eggs 1 medium sweet onion, sliced 1 c. vinegar 1/2 tsp. salt 1/4 tsp. ground cinnamon 1/4 tsp. ground cloves Drain beets and reserve liquid. Place beets, onions and eggs into a glass container. Place reserved beet juice in liquid measuring cup and add water(if needed) to make 1 1/2 cups of liquid. Place liquid into a saucepan and add remaining ingredients. Boil for a few minutes the add liquid to beets, onions and eggs. Store in refrigerator for minimum of 2 days before serving. PICKLED BEET EGGS 1 lb. unpeeled trimmed beets Water to cover beets 7 large eggs 1 1/4 c. white distelled vinegar 1/2 c. chopped onions 1 tsp. salt 1 tsp. sugar 1/2 tsp. cayenne peppper 1/2 tsp. minced garlic Place beets in large saucepan. Cover beets with water and place lid on pan. Boil until tender, about 25 minutes. Place eggs in separated saucepan. Bring to boil. Keep covered while boiling for 5 min. Remove from heat and let stand for 15 min., covered. This helps eggs from turning green around yolk. After that, rinse under cool tap water. When beets cool, peel and cut into 1/4 inch slices. Add vinegar, onions and garlic to beet liquid. Bring to boil over high heat. Remove from heat and strain. Reserve onions and garlic. Use quart jar; layer eggs, reserved garlic, reserved onion and cayenne pepper and repeat. Pour strained liquid in jar to cover the eggs. Refrigerate for several days. Make sure eggs are submerged at all times. PINK PICKLED BEET EGGS WITH KICK 2 dozen hard-boiled eggs, shelled 2 (15 oz) cans whole baby beets, undrained 1 (8 oz) jar hot chili peppers (small hot yellow peppers) 1 large onion, sliced into rings Apple cider vinegar In a gallon jar, dump in the yellow chili peppers, juice and all. Add undrained beets. Place sliced onion rings on top of beets. Add shelled, whole eggs on top of the onion rings. Pour vinegar over everything to cover, making sure all the ingredients are immersed in vinegar, beet juice and chili juice. Put the lid on the jar or cover it with plastic wrap and refrigerate for 5 to 7 days. Beets, eggs and chili peppers are all tasty, but spicy. These are the recipes we make most often. Enjoy! Kim (mikk546) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2008 Report Share Posted March 17, 2008 Thanks for these recipes. They look very tasty. I had a serious 3-day purge after getting food poisoning last week and I'm craving fermented and pickled food like you won't believe. I just got ahold of the county extension agent and she said that sugar is just used for flavoring and is not necessary in pickling. Also, the needed acidity is maintained with a minimum ratio of 2 parts vinegar / 1 part water. , " mikk546 " <klkimm wrote: > > Our family has done lots of pickling (canning and refrigerator > pickling) over the years. We have several different pickling > recipes. I was once told that the sugar used in pickled beet eggs > was to enhance and further bring out the natural sweetness of the > beets. I will say, I never understood the need for as much sugar as > some recipes indicate. Over the years we have altered our recipes to > reduce the amount of sugar used. I have included several of the > recipes we use. These recipes vary in several ways: the amount and > type of sugar (if any); degree of sweetness; and the use of raw vs > canned beets. > > PICKLED EGGS AND RED BEETS > 2 c. young beets (about 1 lb) > 1/4 c. brown sugar > 1/2 c. vinegar > 1/2 c. cold water > 1/2 tsp. salt > small piece stick cinnamon > 3 or 4 whole cloves > 6 hard cooked, shelled eggs > Wash beets; cut off leaves and stems. In saucepan, cover beets with > water (just cover the beets) and cook until tender. Drain and skin. > Boil together fro 10 minutes all remaining ingredients except the > eggs. Let the beets stand in this liquid for several days. Add > whole, hard cooked, shelled eggs to the liquid and let stand in > refrigerator for 2 days. > > PICKLED EGGS AND BEETS > 2 cans beets > 2 dozen eggs > 1 c. vinegar > 2 1/2 Tbsp. sugar > 1 tsp. salt > Hard boil eggs. Cool, shell and place eggs in large gar (or bowl). > Mix remaining ingredients in sauce pan and bring to slow boil. > Remove from heat. Pour mixture over eggs, let cool then cover and > refrigerate. Let stand until eggs are light purple. > (Can be made without salt and low salt beets!) > > > PICKLED EGGS & BEETS > 1 can sliced or whole beets, reserve liquid > 6 hard-cooked eggs > 1 medium sweet onion, sliced > 1 c. vinegar > 1/2 tsp. salt > 1/4 tsp. ground cinnamon > 1/4 tsp. ground cloves > Drain beets and reserve liquid. Place beets, onions and eggs into a > glass container. Place reserved beet juice in liquid measuring cup > and add water(if needed) to make 1 1/2 cups of liquid. Place liquid > into a saucepan and add remaining ingredients. Boil for a few minutes > the add liquid to beets, onions and eggs. Store in refrigerator for > minimum of 2 days before serving. > > > PICKLED BEET EGGS > 1 lb. unpeeled trimmed beets > Water to cover beets > 7 large eggs > 1 1/4 c. white distelled vinegar > 1/2 c. chopped onions > 1 tsp. salt > 1 tsp. sugar > 1/2 tsp. cayenne peppper > 1/2 tsp. minced garlic > Place beets in large saucepan. Cover beets with water and place lid > on pan. Boil until tender, about 25 minutes. Place eggs in separated > saucepan. Bring to boil. Keep covered while boiling for 5 min. > Remove from heat and let stand for 15 min., covered. This helps eggs > from turning green around yolk. After that, rinse under cool tap > water. When beets cool, peel and cut into 1/4 inch slices. Add > vinegar, onions and garlic to beet liquid. Bring to boil over high > heat. Remove from heat and strain. Reserve onions and garlic. Use > quart jar; layer eggs, reserved garlic, reserved onion and cayenne > pepper and repeat. Pour strained liquid in jar to cover the eggs. > Refrigerate for several days. Make sure eggs are submerged at all > times. > > > PINK PICKLED BEET EGGS WITH KICK > 2 dozen hard-boiled eggs, shelled > 2 (15 oz) cans whole baby beets, undrained > 1 (8 oz) jar hot chili peppers (small hot yellow peppers) > 1 large onion, sliced into rings > Apple cider vinegar > In a gallon jar, dump in the yellow chili peppers, juice and all. Add > undrained beets. Place sliced onion rings on top of beets. Add > shelled, whole eggs on top of the onion rings. Pour vinegar over > everything to cover, making sure all the ingredients are immersed in > vinegar, beet juice and chili juice. Put the lid on the jar or cover > it with plastic wrap and refrigerate for 5 to 7 days. Beets, eggs and > chili peppers are all tasty, but spicy. > > > These are the recipes we make most often. > Enjoy! > > Kim (mikk546) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2008 Report Share Posted March 18, 2008 Dans un e-mail daté du 17/03/2008 14:21:02 Romance Standard Time, " I'd like to make pickled eggs and beets without using sugar but almost all the recipes on the internet use sugar " If you mean red beetroots I never use sugar. I simply slice or leave small ones whole and put in a jar with vinegar and spices. Results in lovely tasty preserved beetroot to use in salad or sandwiches. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2008 Report Share Posted March 18, 2008 I should have said of course that the beetroot is cooked and peeled before pickling. This and red cabbage must be the easiest pickles in the world to make. Chris Quote Link to comment Share on other sites More sharing options...
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